impossible lemon meringue mini cakes

Name: Impossible Lemon Meringue Mini Cakes
Prep time: 10 min
Cook time: 35 min
Cuisine: American
Ingredients: ## MINI CAKES:; 1 cup(s) milk; 2 tablespoon(s) butter, room temperature; 1/4 teaspoon(s) vanilla extract; 2 large eggs; 1/2 cup(s) bisquick baking mix; 1/4 cup(s) granulated sugar; 3/4 to 1 cup(s) lemon curd (homemade or store bought); ## MERINGUE:; 2 large egg whites; 1/4 teaspoon(s) cream of tartar; 1/4 teaspoon(s) orange extract or vanilla extract; 3 tablespoon(s) granulated sugar

(4 RATINGS)

216 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Nov 7, 2012

My love of lemon and meringue inspired me to try a little trick with my friend "Bisquick" - it worked for my Mini pumpkin pie so that was why I decided to try making this recipe using my lemon curd and Bisquick. These little morsels are so good and so easy to make- even though it says impossible in the name- they make a wonderful dessert, that's "impossible" to mess up!

Rate

prep time 10 Min

cook time 35 Min

method Bake

yield makes 12 muffin size

Ingredients

MINI CAKES:
1 cup milk
2 tablespoons butter, room temperature
1/4 teaspoon vanilla extract
2 large eggs
1/2 cup bisquick baking mix
1/4 cup granulated sugar
3/4 to 1 cups lemon curd (homemade or store bought)
MERINGUE:
2 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon orange extract or vanilla extract
3 tablespoons granulated sugar

How To Make impossible lemon meringue mini cakes

Step 1

Preheat oven to 400^. Spray 1 regular 12 count muffin cups with non stick cooking spray. Set aside.

Step 2

Mini Cakes: Beat all ingredients until smooth, 15 seconds in blender on high or 1 minute with a whisk fast. Pour batter equally into the prepared muffin cups.
Step 3

Carefully spoon a heaping Tablespoon of the lemon curd(at this point you could use any pie filling you desire)into the center of each cups batter.
Step 4

Bake in the oven for 25-30 minutes or until the tops are golden and the edges are starting to pull away from the cups. Remove from oven and cool in pan for 15 minutes. Loosen sides with a table knife; remove from pan and place upside down on a foil lined cookie sheet to cool for 10 minutes more. (I loosened them all then flipped them oven with the foil pan on top- like you would an upside down cake.)Leave them upside down on the foil.
Step 5

Prepare the meringue. Spread meringue on all the cakes on the foil. Bake in the oven for 10-15 minutes until nice and golden on the tips. Remove from oven and cool on the tray. Store in refrigerator any leftovers.Enjoy!
Step 6

Meringue: Beat together egg whites,cream of tartar, and extract until soft peaks form then add the sugar gradually and beat until stiff peak form. Spread on mini cakes, and bake as directed above.
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